Staff Meal Chef

About the role

Family Meal Chefs at Maxime’s are responsible for preparing and serving high-quality meals for team members while supporting overall kitchen operations. They play a key role in upholding food safety and sanitation standards within back-of-house operations.

Responsibilities

• Maintains complete knowledge of Maxime’s policies and procedures and ensures that all practices and policies are consistently upheld.
• Completes basic and intermediate food preparation tasks as directed by the Executive and Sous Chefs, including participation in daily service and staff meal preparation.
• Prepares and executes staff meals as assigned, ensuring quality, consistency, proper portioning, and adherence to food safety standards.
• Follows daily prep list as assigned by Chef on Duty, including washing, peeling, and chopping produce and preparing ingredients for cooking.
• Maintains a complete knowledge of menu items as they pertain to preparation, mise en place, and staff meal offerings when applicable.
• Ensures sanitary and safe storage of goods within all kitchen areas including dry storage, refrigerators, and freezers.
• Maintains complete knowledge of products and specifications including ingredients, descriptions, sourcing, brands, and allergens.
• Supports and assists fellow team members whenever possible, contributing to both service execution and team meal preparation.
• Maintains sanitation to Department of Health standards and regulations, keeping work areas clean, organized, and compliant at all times.
• Informs manager on duty immediately of any DOH or OSHA/workplace safety violations.
• Maintains workstation clean, organized, and free of clutter throughout the shift.
• Completes opening and closing side duties and checklists as assigned.
• Adheres to deep cleaning schedule as directed by management.
• Adheres to posted schedule.
• Completes other duties as assigned by management.

Requirements

• 1+ years minimum of restaurant experience in a similar caliber concept.
• NY Department of Health & Mental Hygiene Food Protection Certificate a plus.
• Ability to work a variable schedule, including nights, weekends, and holidays, per the needs of the business.
• Excellent time management and organizational skills.
• Adaptable in a fast-paced and challenging work environment.
• Passion for exceptional hospitality, food, and beverages.
• Has availability from 8am-5pm daily.

Physical Demands and Work Environment

• Ability to be flexible with job demands and open-minded when being asked to complete tasks.
• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds.
• Ability to stand for up to 8-10 hours a day.
• Ability to safely navigate hazardous situations and conditions that produce cuts or minor burns.
• Ability to safely navigate exposure to extreme temperatures, such as when working near ovens or retrieving food from freezers, as well as contaminants and hazardous equipment.
• These physical requirements may be accomplished with or without reasonable accommodations.